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let’s make something Naughty

Red Wine Braised Short Ribs

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Ingredients 

Serving Size: 4-6


  • 4-6 bone-in beef short ribs

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 4 garlic cloves, smashed

  • 1 tablespoon tomato paste

  • 2 cups red wine (choose a good quality dry red wine)

  • 3 cups beef broth

  • 1-2 sprigs fresh rosemary

  • 2-3 sprigs fresh thyme

  • 2 bay leaves

  • 1 tablespoon unsalted butter (optional, for finishing)

Instructions 

  1. Preheat the Oven: Preheat your oven to 325°F (165°C).

  2. Sear the Short Ribs: Pat the short ribs dry with paper towels and generously season with salt and pepper. In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the short ribs in batches and sear on all sides until deep golden brown, about 2-3 minutes per side. Remove the ribs from the pot and set aside.

  3. Sauté the Vegetables: In the same Dutch oven, reduce the heat to medium and add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and starting to brown. Add the garlic and cook for another minute, until fragrant.

  4. Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly.

  5. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and cook for 5-7 minutes, reducing it by about half.

  6. Add Broth and Herbs: Once the wine has reduced, add the beef broth, rosemary, thyme, and bay leaves to the pot. Stir to combine.

  7. Braise the Ribs: Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then cover the pot and transfer it to the preheated oven.

  8. Slow Cook: Braise the ribs in the oven for 2.5-3 hours, or until the meat is tender and easily falls off the bone. Check occasionally and add a bit of water or broth if the liquid level drops too much.

  9. Finish the Sauce: Once the ribs are done, remove them from the pot and set them aside, keeping them warm. Discard the bay leaves and herb sprigs. If desired, you can finish the sauce by simmering it on the stove over medium heat for 10-15 minutes to reduce and thicken. For an extra velvety finish, whisk in 1 tablespoon of butter.

  10. Serve: Serve the short ribs with the braising sauce poured over the top. These ribs pair wonderfully with mashed potatoes, polenta, or roasted vegetables.

These Red Wine Braised Short Ribs are the epitome of comfort food, with melt-in-your-mouth meat that falls off the bone, bathed in a rich, aromatic sauce made from red wine, herbs, and vegetables. The slow braising process locks in all the flavors, creating a deep, savory dish that’s perfect for a cozy dinner or special occasion.

mains, red wine, short ribs, comfort

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